Stuffed duck with cabbage
Description
Duck meat pairs perfectly with berry or cheese sauces, garlic mayonnaise, or apple sauce. The dish should be served only hot, as duck meat is very fatty and the fat will solidify when cooled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the duck under water, remove the gland at the tail and cut off the top wing tips, as they burn easily and contain no meat.
- 2
Step 2
Cut the cabbage into medium strips and place in a deep container. Add salt, ground black pepper, vegetable seasoning, and paprika. Mix thoroughly with pressure so that the cabbage becomes soft and releases its juice.
- 3
Step 3
Preheat the oven to 200 degrees. Dry the duck with paper towels. Season inside and out with a mixture of salt and pepper. Rub the breast with vegetable oil.
- 4
Step 4
Place the duck in a roasting pan with high sides and tightly stuff it with cabbage slices. As the duck roasts, fat will render out, so the container should be deep. Put the pan in the oven.
- 5
Step 5
Roast the bird according to its weight. The duck weighs 1.5 kg, which means it should be roasted for 1.5 hours. Periodically baste the bird with the rendered fat and make sure it doesn't burn. To do this, place it on the lower rack in the oven.
- 6
Step 6
Place the cooked duck on a serving dish, garnish with berries, and serve hot.